Kitchen Safety

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Kitchen Safety Good Practices & Habits

Use Common Sense – Prevent Accidents

Service Employees must be taught to perform their duties in a way that ensures their own safety as well as the safety of others. Accidents occur in many ways, but most can be traced back to one of two basic reasons.

Not knowing
Not caring

Elimination of these will bring about a significant reduction in kitchen accident rates.

It is the responsibility of all supervisory staff to acquaint employees with the rules, most of which are exercises in common sense. Failure to do so is an act of negligence, for one careless worker increases the danger for every person in the kitchen. Over 90% of all accidents are preventable and there are three basic rules of kitchen safety that will, if enforced, eliminate many of the causes of kitchen mishaps.

Safe Work Habits

Cardinal rules of Safety:
1. Do not Run: Persons who rush around in the kitchen tend to take chances that increase the likelihood of an accident. No Rough horseplay-flicking of towels etc.
2. Keep your mind on your work: People who let their attention wander are a menace to themselves and others around them. Lack of interest, personal problems and distraction by others, can all lead to serious accidents.
3. Observe Rules for operating equipment: Do not operate kitchen equipment until instructed in the correct operating and maintenance procedures
4. If you drop it, pick it up and if you spill it, wipe it up
5. Do not run

Storing supplies safely:
1. Remove all nails and staples when opening boxes, cartons, or barrels.
2. Dispose of all empty cases and boxes promptly
3. Use a strong, well-braced ladder when removing items form high shelves.
4. Stack heavy items on lower shelves
5. Stack items on shelves, never directly on floor
6. Store cleaning materials and other contaminants away from food stuff
7. Maintain good housekeeping to reduce the hazard of fire
8. Never store items in front of the fire-fighting equipment

Preventing Burns;
1. Use hot pads or mitts to handle hot utensils
2. Lift covers of hot pans away from self
3. Stand to the side when opening steamers and ovens
4. Keep pot handles out of aisles
5. Keep pot handles away from flames
6. Do not use your apron as a hot pad
7. Fill containers to proper level
8. Get help when moving heavy hot items
9. Warn people when placing a hot pot close to them
10. Avoid dropping wet foods into hot fat
11. Inform dishwasher of hot pots

Preventing electrical shock:
1. Be sure electrical outlets is grounded before plugging in a cord
2. Report all defective equipment and worn or frayed electrical cords
3. Avoid water when working with electricity
4. Unplug equipment before cleaning

Machines used for food preparation:
1. Never use any machine you have not been trained to use
2. Pull plug or throw switch to “off” position before cleaning or adjusting any machine. Keep fingers, hands, spoons, etc, away from moving parts. Wait until the machine stops before moving food.
3. Check all switches to see that they are “off” before plugging into the outlet
4. Particular care must be taken in cleaning the slicing machine
  1. 1. pull the plug
    2. turn the gauge to zero, this covers the edge of the blade
    3. don’t touch the edge of the blade
    4. clean the blade from the center out
    5. clean the inside edge of the blade with a stick that has a cloth wrapped on one end
5. Do not start a mixer until the bowl is locked in place and the attachments securely fastened.
6. When using mixer turn off motor before attempting to scrape down the sides of the bowl
7. When using a meat grinder use wooden plunger and not your hands or spoons
8. Get help moving heavy, hot containers
9. Keep oven doors closed when not in use
10. If you break an article near open food, report it to your supervisor so that the food can be taken out of services
11. Avoid overfilling food containers with hot foods
12. Warn service people of hot dishes

Preventing Falls:
1. Always be able to see where you are going
2. Keep floors dry and free of grease
3. Keep aisles clear of obstructions
4. Keep all equipment doors and drawers closed
5. Pick up things that you drop
6. Wipe up things that you spill
7. Use a ladder to reach objects out of reach
8. Be careful going around blind corners
9. Warn people when passing behind them

Preventing cuts:
1. Pick up broken glass silvers with a heavy damp paper towel, never with the hands.
2. Dispose of broken glasses and dishes cautiously
3. Replace all pieces and parts after cleaning equipment
4. Use all safety devices on equipment
5. Use can openers that are in good repair and be cautious of edges on opened cans.
6. Keep fingers away from all moving parts of equipment
7. Discard all chipped or cracked dishes
8. Never reach into water to remove broken glass
9. Do not work foods too close to the cutting surface when grating

Using Knives safely:
1. Keep your mind on what you are doing when handling a knife
2. Never drop a knife in soapy water
3. Get out of the way if a knife falls
4. Do not try to catch a falling knife
5. Carry knives by their handles with tips pointed down and with cutting edge away from the body
6. Use a cutting board at all times
7. Keep the sharp edge away from you when drying a knife
8. Store knives in racks, never loose in drawers
9. Cut away from body and co-workers
10. Always use a sharp knife
11. Never leave knives where they cannot be easily seen
12. Wash knives by themselves
13. Use knives for their designated purpose, never to pry up or open lids or cans
14. Select the right knife for the job to be done
15. Keep knife handles free from grease or other slippery material

Drawers and Doors:
1. Be careful in closing drawers, they are apt to pinch fingers and hands. Keep drawers closed.
2. Open and close doors by handles or knobs. Avoid having your fingers crushed

Safety with cleaning materials:
1. Read the directions on the labels
2. Store materials away from food items
3. Always wash hands thoroughly after using chemicals
4. Always wear appropriate safety equipment
5. Never use materials where they may contaminate food

Safe clothing for the Kitchen:
1. Shoes:
  1. 1. Rubber heels to prevent slipping
    2. safety toes or closed toes
    3. tied to prevent tripping over shoelaces
    4. broad-based heel to provide balance
    5. good strong support for comfort

1. Uniforms:
  1. 1. Wear suitable uniform for the kitchen or dining room
    2. Tie apron strings securely and short
    3. Do not wear necklaces which may get caught in equipment
    4. Keep uniforms free from pins and Jewelry which may drop into the food.